Appetizers ·
Herbs de Provence olive oil ·
Horseradish Mustard ·
SELECT Delicate olive oil ·
Sicilian Lemon balsamic ·
Maryland Style Crab Cakes
Maryland Style Crab Cakes
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 2 tablespoons Fustini’s Delicate SELECT olive oil, plus more for frying
- 6 scallions, thinly sliced
- 1 clove garlic, minced
- 2 stalks celery, small dice
- 1 jalapeno, seeded and minced
- 1 pound Blue Crab meat, cooked
- ½ cup mayonnaise
- ½ cup plain breadcrumbs, plus more for breading
- 1 teaspoon Old Bay Seasoning
- 1 cup mayonnaise
- ¼ cup ketchup
- 3 tablespoons sweet pickle relish
- 3 tablespoons Horseradish Mustard
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- 1-2 tablespoons Fustini’s Herbs de Provence olive oil
Directions
- Heat the Fustini's Single Varietal olive oil in a sauté, pan until hot. Add the scallions, garlic, celery and jalapeno turn the heat to low and sauté, until softened, about 5 to 6 minutes. Remove the pan from the heat and let the ingredients cool to room temperature. Meanwhile, combine the mayonnaise, breadcrumbs and Old Bay seasoning in a large bowl. Add the cooled vegetables and combine. Fold the crab meat into the mixture. Form into small patties and bread with more bread crumbs.
- In a small bowl, mix all ingredients together and keep refrigerated until ready to use.
- Heat more of the Fustini&rsquo,s Single Varietal olive oil in a sauté, pan over low heat and add the crab cakes. Cook over low heat until fully browned &ndash, 3-5 minutes, then turn over and brown on the other side, an additional 3 to 5 minutes. Serve hot with Louie Dressing, recipe below.
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